Peruvian Grilled Chicken Thighs with Tomato-Cilantro Sauce

• From: National Chicken Council

Ingredients

• 8 chicken thighs, bone-in (with or without skin)

• 1 tsp ground coriander

• 1/4 tsp cayenne pepper

• 1/2 tsp salt

• 1 ripe avocado, peeled and sliced to garnish

• 2 cups white rice, cooked (optional)

• 4 Tbs sour cream

• Tomato-Cilantro Sauce2 ripe tomatoes, coarsely chopped

• 1 small red onion, coarsely chopped

• 1 clove garlic, coarsely chopped

• 1 7 oz jar, roasted red peppers, drained

• 1/4 cup fresh cilantro leaves

• Salt and pepper to taste

This mildly spicy chicken dish pays a delicious homage to the flavors of Peru.

Directions

• Prepare the coals for the grill or pre-heat the broiler.
• In a small bowl, mix together the coriander, cayenne. and salt. Rub the chicken thighs with the spice mixture.
• Grill the chicken until it is nicely charred all over and the internal temperature is 160°F when tested with a thermometer.
• While the chicken is cooking, prepare the sauce. Put all the sauce ingredients into a blender or food processor and process until smooth. Adjust seasoning and set aside.
• To serve, spoon rice onto eight plates, divide the sauce among them, arrange chicken thighs on top of the sauce and garnish with avocado slices and dollops of sour cream.